Monday, April 26, 2010
Sometimes I serve pancakes for lunch. The reason is that I don't have time to whip them up for breakfast. I make a big batch for lunch and then I freeze the leftover pancakes so we have quick easy breakfast. Just freeze them and put in a Ziploc. Then you can take one out and heat it up in the microwave for a quick weekday breakfast.
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1-2 tablespoon vegetable oil or cooking spray
maple syrup, for serving
In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
Add the buttermilk, melted butter and vanilla and mix well.
Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
Heat lightly greased griddle at 350 degrees.
Pour about 1/3 cup of the batter onto griddle for each pancake.
Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
Repeat with remaining batter